Thursday, April 19, 2012

We're getting close. Do you remember when I showed you the shoots just coming up a few weeks ago? The recent rain should give this patch a good growth spurt and then I can pull off some of the stems. I may check out the market on Saturday for some strawberries and make a strawberry/rhubarb pie.

The rhubarb's doing well. I still haven't burned the mistletoe.

If I keep the patch watered, it should produce for a while. I may have enough to be able to freeze some, which I've never done.

11 comments:

Walt... don't bother freezing it... preserve it in syrup. If you freeze it it breaks down and just gives a slimy result! You can chop it up small and tray freeze that... and use it frozen as fruit in muffins, etc.

Mine has already produced a flower, not quite fully bloomed. It happened so fast! What are you supposed to do? Cut the stem before it pops up like that? I do need to collect the stalks and I'll make jam, as I did last year. I don't really like rhubarb jam for bread and jam, but it's great on an apple pie. I just spread it thickly on the layer of apples instead of sprinkling sugar and then cook the pie.

My rhubarb is up !! And looking very lush and healthy....yum yum !!I cut it into 2" lengths, open freeze it and bag it, which seems to work quite well........lots of rhubarb and apple crumbles for later in the year.

Spring has come so early here to Northern New England that Fritz's rhubarb is close to half or even two thirds as developed as yours. He makes a great rhubarb and ginger jam, and a spiced rhubarb preserve for poultry and roast meats.

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Living outside of Saint-Aignan-sur-Cher since 2003. You'll find here pictures and descriptions of our daily life in rural France, some travels, and other stuff about me, my husband Ken, our dog Tasha, and our cat Bertie.

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